This is a very healthy curry and is prepared using assorted leafy vegetable and lentils. Mosappu is a favorite among the Vokkaliga community in Karnataka and also relished by others. The name is derived from Kannada words “Masida” / Grind and “Soppu” / leafy vegetables.
Time Requried: 30 Minutes
1 bunch each of Arrive Soppu, Sabsige / Dill, Dantu / Amarnath, Palak / Spinach
1 Cup Thogaribele / Tuvar Dal / Bengal Gram
5 – 8 Garlic pods
½ Cup fresh Grated Coconut
6 Green Chilies
1tsp Turmeric Powder
1 tsp Jeera / Cumin Seeds
Salt to taste
For the seasoning:
1tsp Mustard Seeds
½ tsp Turmeric Powder
Cook Thogaribele with leafy Vegetables, Onion, Garlic, Coconut, Tomato, Green Chilies, Turmeric Powder and Jeera until soft.
Cool it and grind to a paste. Remove to a thick-bottomed pan. In another kadai heat Oil and add Mustard Seeds and when they splutter add Turmeric Powder and pour this over the curry. Mix well and let it come to a boil. Serve hot with Rice or Ragi Mudde / Ragi Balls.
Something wrong with the picture. This is supposed to be green in color.
As I have used Red Amarnathus, the color is little brownish.